It has actually been previously featured in the site, but this was before Enderun moved to their posh address at the Fort Bonifacio campus
Enderun College offers an excellent culinary program, and it is even considered to be one of the best in South East Asia. It is the first of its kind in the country, making use of cutting edge technology to supplement the learning of their students. At the same time, they have established partnerships with some of the most prestigious culinary institutions such as Switzerland’s Les Roches Swiss Hotel School of Management and the Alain Ducasse Training Center in France.
Restaurant 101 is where many of their trained and already experienced students apply more of their skills under the supervision of the renowned faculty members. Their dishes are served using some of the finest local and imported ingredients prepared with traditional French techniques.
Their menu has an ample selection of starters, salad, soup, fish and seafood, meat and poultry, and you may also opt to go for the Prixe Fixe, which is an affordable three-course daily lunch special for only P300. It comes with a choice of salad or soup of the day, a main course, and dessert. The two-course meal (P250) comes with a main course with soup or dessert. They also have a selection of quality beverages.
We sampled certain dishes they chose for us to try. The first was the Salmon Fillet, mi-cuit, caper-herb dressing, with warm potato salad, which is priced at P380. The salmon's texture is soft and nicely accented with the caper-herb dressing.
Chilled Tomato soup
Next was the Chilled Tomato soup with basil granite (P180). Its refreshingly tangy taste is brought on by the tomato. It is a great way to start off the meal.
Fillet of Sea Bass
We then had the Fillet of Sea Bass (P860) with clams and baby squid shellfish butter sauce. The sea bass is cooked to perfection, while the lemon zest and pepper add a subtle crunch to the sea bass' soft texture; it also worked in bringing out the fresh flavor.
Slow-roasted Kurabota Pork Belly
One of our favorite dishes has to be the Slow-roasted Kurabota Pork Belly with balsamic adobo glaze, garlic rice, green mango atchara (P540). Kurabota pork holds the same status as Wagyu beef; this dish utilizes it in creating a deconstructed form of adobo. It is an interesting take on adobo; the tenderness of the pork is still hard to forget.
Lastly, we had the Chicken Basquaise with stewed sweet peppers and Bayonne ham (P680). The smoked pepper and potatoes compliment the chicken's sweetness.
Now for the best part: the dessert. Louis XV (P200), before even tasting this dessert, we were told that it was to die for. There are only two restaurants in the world that serve it, Restaurant 101 being one. This fact adds to the divinity of it all. After my first bite into it, it had exceeded my expectations.
Don’t forget to curtsy when you order it because you will be in the presence of royalty. It has four special layers, dacquoise (made with hazelnut), feulletine with praline paste and chocolate mousse made with paradise ganache, coated with chocolate sauce. It's basically thick at the bottom and light on top, rich in flavor but you can finish one whole serving because it isn't heavy.
As you can see in the photos, the dishes are plated elegantly and the colors are visually appealing. They taste as good as they look and it is definitely more affordable compared to other fine dining restaurants in the city.
The restaurant can accommodate 80 people and it offers high quality service, since most of the students working there have undergone rigorous training. It is open to the public from Monday to Saturday, 11:30am to 2pm for lunch and 6 to 10pm for dinner. Walk-in guests are more than welcome but it would be better to make a reservation. Contact them at 856 – 500 local 101.